Hospitality Operations Manager

$85,000 - $100,000/Yr

Miami Agent - Miami, FL

Full-time - Mid Level

Miami, FL

Forestry and Logging

About the position

COTE Korean Steakhouse, a Michelin-starred establishment, is renowned for its unique fusion of Korean Barbeque and classic American Steakhouse elements. Our team is dedicated to delivering outstanding hospitality and service to our guests. We are currently in search of a skilled and enthusiastic Assistant General Manager to lead our distinguished hospitality team. The successful candidate will collaborate closely with staff to ensure exceptional service and foster a culture of respect, support, and elegance within the dining environment. This role is pivotal in maintaining the high standards of service that our guests expect and ensuring that the restaurant operates smoothly and efficiently. As the Assistant General Manager, you will assist the General Manager in daily operations and strategic initiatives. You will oversee training, scheduling, and task delegation for all Front of House personnel, including sommeliers, servers, bartenders, and hosts. Building and maintaining positive relationships with customers is essential, as you will be addressing their service needs effectively and handling customer complaints with efficiency and professionalism. Evaluating staff performance and providing constructive feedback will be part of your responsibilities to enhance productivity and service quality. You will also devise strategies to improve operational efficiency and achieve business goals, acting as a liaison between team members and the General Manager. Ensuring adherence to restaurant policies, procedures, and service standards is crucial, as is maintaining the physical environment of the restaurant. You will implement operational policies and protocols to ensure a seamless dining experience for our guests.

Responsibilities

• Assist the General Manager in daily operations and strategic initiatives.
• Oversee training, scheduling, and task delegation for all Front of House personnel, including sommeliers, servers, bartenders, and hosts.
• Build and maintain positive relationships with customers, addressing their service needs effectively.
• Handle customer complaints with efficiency and professionalism.
• Evaluate staff performance and provide constructive feedback to enhance productivity.
• Devise strategies to improve operational efficiency and achieve business goals.
• Act as a liaison between team members and the General Manager.
• Ensure adherence to restaurant policies, procedures, and service standards.
• Maintain the physical environment of the restaurant.
• Implement operational policies and protocols.

Requirements

• Prior experience in hospitality (5+ years) is preferred.
• Ability to lift heavy items (up to 50 lbs) and remain active throughout shifts.
• Willingness to work evenings, weekends, and holidays as required.
• Must meet state regulations for serving alcohol.
• Proficiency in English, both written and spoken.
• Food handler's certification is required.

Benefits

• Competitive salary range of $85,000 - $100,000.
• Comprehensive medical, dental, and vision insurance.
• Flexible spending accounts for healthcare and dependent care.
• Commuter benefits.
• Paid vacation and sick leave.
• Dining privileges and discounts.